Gourmet Sausage Rolls

  • Olive oil
  • 4 spring onions, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and finely chopped
  • Thumb-sized piece ginger, peeled and grated
  • 200g raw prawns, deveined and roughly chopped
  • 2 teaspoons cornflour
  • 100g minced pork
  • 100g pork sausage meat
  • 1 tablespoons oyster sauce
  • 1 sheet ready-rolled puff pastry
  • 2 egg yolks, beaten
  • Sea salt flakes
  • Chilli sauce
  • Light soy sauce
Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened. Tip into a bowl and leave to cool. Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce. Lay the pastry sheet out on a lightly floured surface. Roll the filling into a rough sausage shape and lay down one side of the pastry. Brush around the filling with a little beaten egg yolk then roll up into a large sausage roll. Trim the edges of the pastry then transfer to a tray, cover with clingfilm and refrigerate for 30 minutes until firm. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the sausage roll into 4 then lay on a baking sheet, brush with egg yolk and sprinkle with a little salt. Bake for 20 to 25 minutes until golden brown and risen. Leave to cool slightly then serve with chilli sauce and soy sauce.

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